Ingredients

4tbsp

sunflower oil

small onion, finely sliced

400ml

organic canned coconut milk

medium-sized peeled potatoes, boiled then and quartered

2tsp

Steenbergs Organic natural sea salt

1 tsp

lime juice

lime leaves

400-450g

unpeeled prawns, peeled and deveined (or you can use 350-400g cooked, peeled prawns)Curry:

organic Bird's eye chillies, soaked in 4tbsphot water (optional but Thais like hot food)

1tsp

organic cumin seeds, dry roasted then ground*

1tsp

organic coriander seeds, dry roasted then ground*

garlic clove, smashed and chopped

small onion, roughly chopped

1tsp

lemongrass stalk, roughly chopped

2tsp

organic Madras curry powder

½ tsp

organic galangal

1tsp

organic paprika

Method

Combine all ingredients for curry paste (including the soaking water) into a small coffee grinder or food processor and blend to a smooth paste.
Put the sunflower oil in a wok and heat to a medium heat. Add the shallots and stir fry until golden brown. Add the curry paste and stir fry for 3 minutes, adding a little water if it sticks.
Pour in the coconut milk and add the potatoes, salt, lime juice and lime leaves. Simmer for 5 minutes. Put in the prawns. Stir until opaque, then serve hot.

* If you only have ground cumin and coriander, you can just dry fry the powder